Zucchini Banana Bread
Cooking for 2 - try a FREE ISSUE today!
"I got this recipe from a friend at work and now it's one of my favorites," says Donna Hall of Wolfforth, Texas. "it makes three small loaves, but they freeze very well."
SERVINGS: 18
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
Directions: In a large bowl, combine the first six ingredients. In a small mixing bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
Cooking for 2 - try a FREE ISSUE today!
"I got this recipe from a friend at work and now it's one of my favorites," says Donna Hall of Wolfforth, Texas. "it makes three small loaves, but they freeze very well."
SERVINGS: 18
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
Directions: In a large bowl, combine the first six ingredients. In a small mixing bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
.jpg)
2 comments:
April thanks for posting that recipe. I made it this morning and the bread is amazing! I'll also try to get better at leaving comments.
That is so funny that you used this recipe. A few weeks ago when my zuchini was coming on and I realized that I couldn't give it ALL away, I searched Taste of Home online for a good zuchini bread recipe and that is the SAME one I picked, though I had to go to Wilbur's and buy banana extract (you're right, who knew?) I wish I would have been as resourceful as you and used the almond extract. I will try that next time. My family scarfed it down the first time so I doubled it the next and guess what? Yep, gone in one day too. Thanks for sharing!
Post a Comment